Ingredients
- 76 chicken stock
- 2 stalks celery
- 2 sprigs parsley
- 1 onion
- 1 salt and pepper
- 1 head of escarole washed well
- 2,400 ml water
- 1,100 gr chicken necks
- some simmer all ingredients in a pot
Bring broth to a simmer in a large enough pot to hold soup and escarole. Add escarole and simmer 15 min. Serve hot with grated cheese topping.
